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by Josée Fiset

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Shortbread crust for a rustic pie

Your brother-in-law gave you the recipe for his unbelievable shortbread — that he masters every time — and, using the same ingredients, you have defeat after defeat? Try ours and play the cold card. You have a lot of luck on your side when the fat you’re using is very cold, the water is icy and the flour is refrigerated.

Preparation : 10 minutes

Efficiency : 1 crust



1. In a bowl, mix the flour, salt and baking powder. Add the butter and mix it with your fingers until the texture is crumbly. You can also make this crust using a food processor on the pulse setting.

2. Add the egg and mix to create a ball. Add a little water as needed.

3. Create a disc and wrap it in plastic wrap. Refrigerate for 30 minutes or freeze.


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